Tuscan Baked Eggs on Lentils

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 large onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 1/2 teaspoon dried oregano
• 1 (17-ounce) package steamed lentils (you will use half the package)
• 1 (24- to 25-ounce) jar pasta sauce
• 5 eggs
• 1/4 cup grated Parmesan cheese
• 1/4-1/3 cup pine nuts
• Optional: 2-3 tablespoons drained capers for garnish

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